GoGoKitty’s Wine Secrets

The process of matching food and wine is highly subjective and inexact process.

The old rules like having red wine with red meat and white wine with fish and poultry do not hold well these days because in this fast moving world experimentation regarding the match of wine with the food recipes and no one follows these hard and fast rules. The pairing could be on your own will and wish. You can hear the suggestion about the new mix and match suggestions on an everyday basis.

Vineyard tours and wine tastings are a great way to try to try the different wines and learn more as to which wine you favor the most. Then you can begin with trying the foods and wines you favor the most.

While pairing food and wine, the goal is synergy and power. The wine should not overpower the food, and even the food should not overpower the wine.

Try and match the food with the wine in such a way that it flavors the food in a better way. Wine in itself tastes better than the food; wine has a similar significance as that of spice in food. Wine when drunk along with your food produces different sensations.

A good match can bring out the nuances that can enhance the flavors and bring very good characteristics of both the food and wine.

Good food and wine pairing is achieved when there are similarities and contrasts between the taste and intensity.

Rule of thumb that will help in better pairing of wine and food

In case you take a wine for a gift to a dinner party, then there is no need to worry about the matching of the wine with the food. A good wine to be taken as a gift to a dinner party is a very good idea. A grand party deserves better wine than hamburgers and chips.

When you serve wines it is important that you serve lighter wines before full-bodied people. It is important that you serve dry wines before the sweet flavored wines. Lower alcohol wines must be served before higher alcohol wines.

Try and balance the flavor intensities. Serve light wines with light food and serve heavy wines with heavy food.

While pairing wines with the food consider the preparation of the food, serve the lighter wines with food that is steamed. The wines which have strong alcohol content should be paired with food that is grilled, roasted or sautéed.

Pair cheese and wine. In some European countries the best wine is reserved for cheese course. Red wine goes well with mild to sharp cheese. Intensely flavored cheese goes well sweeter wine.

So before you decide on the pairing of wines with the food course it is always important that you taste the wine.

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Mmmm … creamy lasagna rollups. Sounds wonderful. So what wine would go well with such a delicious dish?

The person who is making this dish says she’s new “at this wine thing” and needs advice. Her recipe, by the way, calls for lots of fresh vegetables, ricotta and mozzarella cheese, and no meat. The creamy cheese sauce she’ll be adding will have a strong herb component, including basil and oregano. She adds: “While it does have fresh tomatoes, it’s not a typical lasagna. It’s not ‘tomatoey’ at all.”

The simple rules of wine pairing, such as “Red wine for red sauce, white wine for white sauce,”a don’t really seem to apply here. The sauce she describes does sound more “white” than “red,” but the basil and oregano tip it toward a red wine selection. Really, either white or red would probably be fine. It might be a good idea to have a bottle of each a the table and to let guests make their own choice.

For the red, a pasta dish such as this calls for a merlot or perhaps a pinot noir or cabernet sauvignon. For the white, just go with a basic Chardonnay. Those lasagna rollups sound hearty and flavorful, so we don’t think you would need to spend a lot on the wine. This is because one of the main reasons to spring for expensive wine is to experience subtle nuances unavailable in the cheaper stuff. If those nuances are just going to be overwhelmed by the food, why bother? In this case, basic (cheap) is good!

If you want a wine that is as hearty as the lasagna, you could forget the recommendations made above and go for an Italian table wine such as chianti or Valpolicella.